It’s time to go coconutty with CO YO!

Coconuts are a thing! Not a fad, not a trend and definitely not a passing obsession but a thing. These tasty food items are often the topic of discussion – are they a fruit, seed or nut? I would say they are a bit of everything. Coconuts as an ingredient or a super food item have, in the more recent years, been thrust into the limelight in the form of: cooking oils, multipurpose coconut solid oil, coconut milk, a skincare ingredient/flavour, etc. Prior to that, you probably associated coconuts with the idyllic beach holiday scenario or a yummy Thai coconut curry. For me, culturally, the coconut has always been a symbol of prosperity and can often be found to be used as an auspicious object in various cultural and religious ceremonies. It was an ingredient that I liked but not one that I personally thought I would be able to use or enjoy daily. Over the years through expanding my taste buds and experimenting in the kitchen – yes, I can make a mean coconut curry! – this ingredient has become my staple/my obsession. This brings me nicely onto the brand CO YO, an everyday brand that is dairy-free, gluten-free, refined sugar-free, vegan and paleo.

I first came across CO YO when I found their AMAZING melt-in-the-mouth Coconut ice cream! Being that I picked this product up purely for the flavour (not because I need to be dairy-free, etc.), the taste did not disappoint and from then on I was hooked! Soon I was sent some of CO YO’s dairy free coconut yoghurts* to try out: Natural, Morello Cherry, Vanilla, Chocolate and Salted Caramel. Each pot of yummyness produces a velvety melt-in-the-mouth flavour that is delicious alone or combined with other ingredients to make a delicious breakfast, dinner or desert! Being that I love to try out new recipes, here’s one that I tried and tested out this weekend that Mr J can’t wait for me to make again!

Crispy Coconut Chicken Tacos

(makes two to four servings)

Ingredients

3 Chicken breasts, cut into small strips

80g CO YO Natural Coconut Milk Yoghurt

1 1/4 tsp papika

1/4 – 1/2 tsp cayenne pepper

1 1/2 tbsp coconut oil for marinade

1 lime, juiced and zest

Salt and pepper to season

50g desiccated coconut

1 tbsp coconut oil for cooking

8 small wholewheat or gluten free tortillas (lightly toasted)

Small handful of fresh corinader

Small handful of fresh parsley

Small handful of fresh mint finely chopped

For the Chipotle

250g CO YO Natural Coconut Milk Yoghurt

1-2 tsp chipotle paste, to taste

1 lime, juiced

Salt and pepper, to taste

For the Salsa

2 ripe mangos, peeled and cut into small cubes

3 spring onions, chopped

1 ripe avocado, chopped

1 small red chilli, deseeded and finely chopped

1 lime, juiced

Bunch of coriander, finely chopped

Salt and pepper to season

Method

Start making the marinade for the chicken by mixing together the CO YO, paprika, cayenne pepper, coconut oil, lime, salt and pepper. Coat the chicken, ensuring each piece is covered. Place in an airtight container and chill in the fridge for a few hours, or ideally overnight.

Once ready to make, preheat the oven to 180C and line a king tray. Place the desiccated coconut in a small bowl and then dunk each chicken strip in the desiccated coconut, coating evenly. Lay the coated strips on the tray, then drizzle with melted coconut oil and sprinkle with more seasoning. Bake for 20-25 minutes or until cooked through.

In the meantime make the salsa by tossing all ingredients together.

Stir the ingredients for the chipotle dressing, adding more paste according to taste.

Place the chicken on the toasted tortillas, topping with the salsa and chipotle sauce.

Serve with fresh parsley and lime wedges.

note: I added lettuce leaves to the base of the taco for some green. This recipe is by CO YO.